But does the brisket from Compton translate to Hollywood? Can cuisine that seems so much a distillation of its time and place and the desires of its clientele survive in a location with valet parking, the Dodgers on the flat-screen and Pabst Blue Ribbon on tap? As well as can be expected, I guess, although it is a completely different experience from Compton sometimes.The new Bludso's is a hipster barbecue haunt with a thoughtful bar program offering craft beer and "a first-rate old-fashioned." Meal portions are large and you'll want to save room for dessert. [LAT]
[Photo: Elizabeth Daniels]
B-Rod scrutinizes the inexpensive small plate plant-based cuisine served by chef Tal Ronnen at Crossroads. While not all dishes are home runs, she is altogether impressed with Ronnen's veg forward fare: "Crossroads is trying very hard to redefine the concept of vegan dining ... Where Ronnen succeeds the most, at least to this omnivore's tastes, is when he focuses on the inherent deliciousness of vegetables and grains and presents them in creative combinations ... If the aim of Crossroads is to make vegan dining palatable to the rest of us, it's doing a pretty swell job. And if the aim is to give meat-free eaters something truly special to look forward to, Crossroads has hit it out of the park." [LAW]
The Elsewhere: Brigham Yen talks about Fickle, A Hamburger Today dissects BJ's Brewhouse, Darin Dines at Herringbone in La Jolla, Eating LA thinks that Shanghai No. 1 Seafood Village is rather ambitious, Gastronomy tries The Munch Box in Chatsworth, and kevinEats at Night+Market.